Sesame Peanut Pasta 涼麵

no pics today. sleepy. just jotting down recipe so i remember it. not copied from any one source. this is from much research and compiling many recipes to suit own tastes.

INGREDIENTS:

sauce:

  • 1/3-1/2 cup extra crunchy PB
  • 3 tbs soy sauce (or about one part soy sauce, 3 parts PB)
  • 2 tbs tahini paste
  • 2 -3 tbs agave nectar (thinner, blends better than honey)
  • 1 tbs chinese vinegar (or other vinegar. not balsamic)
  • 1 tsp minced ginger
  • 1 clove garlic, roasted in toaster oven and minced (raw = too sharp)
  • 1 chili pepper (seeds)

other:

  • 1 cup chicken stock
  • 1/2 lb chicken thigh
  • 1 batch (3 cm diameter?) linguini (i like spinach!)
  • 1/2 small cucumber, sliced thin
  • equal amounts of carrots (4 baby carrots), julienne
  • 1 green onion stalk, sliced thin
  • other option for toppings: eggs, beaten, pan fried as thin omelet, then slice into strips

DIRECTIONS:

  1. cut chicken into strips (easier if still slightly frozen)
  2. boil 1 inch of stock in pot, put chicken in, simmer.
  3. set aside when cooked.
  4. mix all ingredients for sauce
  5. add 1-2 tbs hot stock to melt/blend ingredients.
  6. cook pasta in salted water. drain, toss in ice cubes to cool to room temp.
  7. add chicken pieces and sliced cucumber + carrots, etc
  8. mix with sauce
  9. top with handful of green onions.
  10. serve room temp.
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